Sour Cream Fudge Southern Living Magazine Home for the Holidays pg. 70 (Don’t double recipe) 2 cups sugar ¾ cup sour cream ¼ cup milk 2 T. light corn syrup 2 T. butter 1 tsp. vanilla ½ cup chopped walnuts Combine first 5 ingredients in a heavy 3-quart saucepan; bring to a boil over medium heat, stirring constantly. Cover and cook 3 minutes. Uncover and cook, without stirring, to the thread stage (232). Remove from heat and let stand 15 minutes. Add vanilla and walnuts; beat with a wooden spoon until mixture begins to thicken (2 to 3 minutes). Pour into a buttered 8-inch square pan, spreading with a spatula. Cool and cut into squares. Yield: 3 dozen |
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